Source: U.S. Department of Defence
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Tomato Gravy
Source: U.S. Department of Defence | |
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 SAUCES, GRAVIES, AND DRESSINGS No.O 019 00
TOMATO GRAVY
Yield 100
Portion 1/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
50 cal
4g
1g
3g
0 mg
315 mg
5 mg
Ingredient
Weight
Measure
Issue
ONIONS,FRESH,CHOPPED
12-2/3 oz
2-1/4 cup
14-1/8 oz
SHORTENING
10-7/8 oz
1-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE
13-1/4 oz
3 cup
3 qts 3 cup
BEEF BROTH
JUICE,TOMATO,CANNED
5-1/3 lbs
2 qts 2 cup
PEPPER,BLACK,GROUND
1/8 oz
3/8 tsp
Method
1
Saute onions in drippings and shortening until tender.
2
Add flour to sauteed onions and stir until well blended.
3
Prepare broth according to package directions. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
4
Combine tomato juice and broth.
5
Add tomato juice to warm roux, stirring constantly. Bring to a boil; reduce heat and simmer for 5 minutes or until thickened.
6
Add pepper. CCP: Hold at 140 F. or higher for service.
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| Yield: 100 | Portion: 1/4 Cup |
| Calories: | 50 cal |
| Carbohydrates: | 4g |
| Protein: | 1g |
| Fat: | 3g |
| Cholesterol: | 0 mg |
| Sodium: | 315 mg |
| Calcium: | 5 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,FRESH,CHOPPED | 12-2/3 oz | 2-1/4 cup | 14-1/8 oz |
| SHORTENING | 10-7/8 oz | 1-1/2 cup | |
| FLOUR,WHEAT,GENERAL PURPOSE | 13-1/4 oz | 3 cup | |
| BEEF BROTH | 3 qts 3 cup | ||
| JUICE,TOMATO,CANNED | 5-1/3 lbs | 2 qts 2 cup | |
| PEPPER,BLACK,GROUND | 1/8 oz | 3/8 tsp |
| Method: | |
|
1 Saute onions in drippings and shortening until tender. 2 Add flour to sauteed onions and stir until well blended. 3 Prepare broth according to package directions. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 4 Combine tomato juice and broth. 5 Add tomato juice to warm roux, stirring constantly. Bring to a boil; reduce heat and simmer for 5 minutes or until thickened. 6 Add pepper. CCP: Hold at 140 F. or higher for service. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence